1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1/3 cup seedless raspberry preserves
1 egg
1/2 cup granulated sugar
1/3 cup almond paste, crumbled
1/3 cup whole blanched almonds, coarsely chopped

Beat the butter and cream cheese in a mixing bowl until light and fluffy. Add the flour and beat until blended. Chill, covered, for 1 hour.

Shape the chilled pastry into 24 (1-inch) balls. Press over the bottoms and sides of ungreased miniature muffin cups. Spoon 1/2 teaspoon of raspberry preserves into each cup.

Combine the egg, sugar and almond paste in a bowl. Spoon 1 teaspoon over the preserves in each cup. Sprinkle with chopped almonds. Bake at 325 degrees F for 25 to 30 minutes. Cool slightly in the pan. Remove from the cups to a wire rack to cool completely.

Tarts may be frozen for up to one month.

Yield: 2 dozen tarts